Seafood And Chicken Paella With Artichoke Hearts - cooking recipe

Ingredients

2/3 cup olive oil
1 teaspoon italian seasoning
3 garlic, minced
2 teaspoons salt
1 teaspoon pepper
6 chicken thighs, skinned in cut into bite size pieces
12 large prawns (28 - 31 count)
3 chorizo sausage, cut in small pieces
2 large onions, chopped
1 garlic, chopped
1 red pepper, roasted
2 cups arborio rice
3 cups chicken broth (more if needed)
4 large tomatoes, peeled, seeded and chopped
1 teaspoon saffron thread
1 - 1 1/2 cup white wine (more if needed)
1 cup frozen peas, rinsed in hot tap water
1/2 - 3/4 lb scallops
14 ounces artichoke hearts
12 -16 mussels
3 tablespoons parsley, chopped
lemon slice
parmesan cheese, grated

Preparation

Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie.
In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight.
Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate.
Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate.
Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly.
Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain.
Add white wine, peas, scallops and artichoke hearts; toss gently.
Drain shrimp; push into rice mixture along with the clams. Add the red pepper.
Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
Garnish with parsley, lemon slices and parmesan cheese.